1. Preheat oven to 200 degrees F. Sauté corn, scallions or shallots, and
4 tablespoons butter in a medium skillet over medium heat for about
1 minute. Add half the
stock, turn up heat to medium-high, and
reduce
liquid quickly until mixture thickens. Add
cream and stir
occasionally,
reducing liquid again until thick, 5 to 7 minutes.
Remove
from heat and
stir in cheese.
2. Pulse mixture once or twice in food processor to release
flavors. The
kernels should be broken, but not puréed smooth. Put mixture in an
ovenproof
serving bowl, cover, and keep warm in oven.
3. Sauté mushrooms with remaining butter in a medium skillet over
high
heat. Add peas and remaining ½ cup stock, and reduce the liquid for
3 to 5 minutes
until it thickens. Add salt and pepper to taste. Fold
mushroom mixture into corn and serve
immediately.